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Tropical Lime No-Bake Cheesecake

Tropical Lime No-Bake Cheesecake
Luscious fruit plays a starring role in this cool, creamy dessert.
1   cup (250 mL) loosely packed sweetened flaked coconut
10   creme-filled vanilla sandwich cookies
2   tbsp (30 mL) butter, melted
2   pkg (8 oz/250 g each) cream cheese, softened
1/4   cup (50 mL) sugar
2-3   limes
1   tsp (5 mL) unflavored gelatin
1/2   cup (125 mL) thawed frozen piña colada drink mix concentrate
1   container (6 oz/175 g) piña colada blended yogurt
1   mango
2   kiwis
1   cup (250 mL) fresh strawberries
  1. Lightly spray Springform Pan with nonstick cooking spray; set aside. Place coconut in Small Batter Bowl; microwave on HIGH 2-3 minutes or until golden brown, stirring every 30 seconds. Place coconut and cookies in food processor; process 30-45 seconds or until very fine crumbs form. Spoon coconut mixture into batter bowl; stir in butter until completely moistened. Press crumb mixture firmly and evenly over bottom of pan; place in refrigerator until ready to fill.
  2. Combine cream cheese and sugar in Stainless (4-qt./4-L) Mixing Bowl. Beat on medium-high speed of electric hand mixer 1-2 minutes or until smooth. Zest limes with Microplane® Adjustable Grater to measure 1 tbsp (15 mL); juice limes with Juicer to measure 1/4 cup (50 mL). Pour juice into (1-cup/250-mL) Prep Bowl; sprinkle with gelatin and let stand 2 minutes. Microwave on HIGH 20-30 seconds or until gelatin is completely dissolved; set aside to cool slightly.
  3. Add drink mix, yogurt, zest and gelatin mixture to cream cheese mixture. Beat on medium-high speed 1-2 minutes or until smooth. Remove pan from refrigerator. Pour filling over crust, spreading evenly with Small Spreader. Cover; refrigerate cheesecake 2 hours or overnight. When ready to serve, remove collar from pan. Peel mango and kiwis. Slice fruit; garnish cheesecake.

Yield: 8 servings

Nutrients per serving: Calories 470, Total Fat 29 g, Saturated Fat 18 g, Cholesterol 75 mg, Carbohydrate 47 g, Protein 7 g, Sodium 280 mg, Fiber 2 g

U.S. Diabetic exchanges per serving: 2 starch, 1 fruit, 5 1/2 fat (3 carb)

Cook's Tips: The Serrated Peeler makes quick work of peeling mangoes.

To choose a ripe mango, gently squeeze the mango. It should yield slightly to pressure and smell fragrant. Place under-ripe fruit in a paper bag at room temperature for a day or two.

If you are unable to find piña colada yogurt, substitute with pineapple or key lime blended yogurt.